Biology Reference
In-Depth Information
(high-GI) and high-sucrose (low-GI) diets (
Raben, Holst, Madsen, &
Astrup, 2001; Raben, Macdonald, & Astrup, 1997
). The high-GI diet
resulted in weight loss, which was attributed to the high-fiber content
and low-energy density of the diet by the authors. In another randomized
crossover study of overweight men for 5 weeks each on low- and high-GI
foods showed a trend toward greater decreases in body weight and energy
intake on the low-GI diet compared with the high-GI diet (
Bouche et al.,
to increase lean mass more (
P
0.07) on the low-GI diet were reported in
this study in which the diets differed by 30 units in GI.
¼
4. FACTORS AFFECTING GLYCEMIC INDEX OF FOOD
A number of factors influence the GI of food. Some of these factors are
associated with the food, but others are the inherent characteristics of the
in the disruption of the physical and botanical food structure and alter the
Table 5.2 Factors that influence glycemic response to foods
Food characteristics
Amount of carbohydrate
Type of sugar (sucrose, fructose, glucose, lactose)
Nature of the starch (amylose, amylopectin, resistant starch)
Cooking and food processing (degree of starch gelatinization, particle size, cellular
form)
Food structure (compactness, continuous matrix, viscosity, gel formation)
Other food components (fat, protein, natural substances that slow digestion—
lectins, phytates, tannins, starch-protein, and starch-lipid combinations)
Subject characteristics
Fasting and preprandial glucose concentrations
The severity of glucose intolerance
The second meal or lente effect
